Slow Cooker Macaroni and Cheese
1/2 pound elbow macaroni
4 cups shredded Cheddar Cheese, divided
12 ounce can evaporated milk
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
Coat the inside of a slow cooker with cooking spray. In a large bowl, beat eggs with fresh and evaporated milks. Mix in uncooked macaroni, 3 cups shredded cheese, salt and pepper. Transfer to slow cooker and sprinkle remaining cheese on top. Cook on low for 5 to 6 hours. Do not stir or remove lid while cooking.